The ultimate basil pesto for multiple-use recipes
Homemade pesto is one of the most delicious ‘sauces’ to enjoy on pasta, bread, potatoes, pizza, grilled meats, fish, vegetables and much more. The hypnotic aroma of basil grabs your attention from the first smell, invigorating your taste buds and filling your senses with the flavours of fresh Mediterranean and modern fusion dishes.
Authentic Pesto Recipe
In order to make the perfect pesto, this simple recipe combines all the ingredients in a blender. The right balance of fresh basil leaves and stems, Parmesan cheese, olive oil, garlic and pine nuts results in a thick, creamy pesto with plenty of strong, punchy herb flavour.
For recipe suggestions on how to eat this pesto, keep scrolling below.
What pairs well with basil pesto?
Famously known as a sauce for pasta, basil pesto can enhance an array of dishes such as burgers, sandwiches, pizzas and grilled meat and vegetables. Try some of these recipe suggestions below for the ultimate pesto experience.
How to eat The Best Basil Pesto
- Make a delicious pizza with tomato sauce, mozzarella, bacon and top with basil pesto
- Serve alongside grilled meats, fish and vegetables at a bbq or at home
- Use as the perfect sauce for a whole roast chicken
- A sauce in burgers and toasted sandwiches
- Mix with roasted tomatoes and serve on top of creamy polenta
- Combine the pesto with mayonnaise for a fragrant potato salad dressing
- Shake with a little white wine vinegar and use as a green salad dressing
- Melt with cheese in a delicious toasted sandwich
- And of course the most famous use of all, a perfect and easy sauce for almost any pasta. Recipe below for simple and delicious Risoni and Basil Pesto
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Recipe: The Best Basil Pesto Recipe
The Best Basil Pesto Recipe
Ingredients
- 100ml olive oil
- 50g parmesan
- 50g pine nuts
- 50g basil leaves
- 1 small garlic clove crushed
- 2 tbsp water
- Sea salt flakes
Instructions
- Combine olive oil, parmesan, pine nuts, garlic and water in a blender. Blend until smooth.
- Add basil leaves and stems to the blender, pushing them down into the oil. Blend for 5 seconds. Stop, remove the blender lid, and push the leaves down again, stirring into the oil. Blend another 10 seconds or until completely combined and you have a bright green smooth pesto. Taste and season with a little salt if needed.
- Transfer to an airtight jar. Will last in the fridge for up to 2 weeks.
